Whisk together egg whites and corn starch then pour over defrosted shrimp. Mix well to coat and set aside.
Heat a large wok of deep saute pan over high heat for a couple minutes to warm up.
Spray with non-stick spray and add shrimp.
Toss frequently for 3-4 minutes or until shrimp are pink.
Remove from pan and set aside.
Meanwhile, in the same pan, add onion, salt and pepper. Stir fry for 3-4 minutes.
Add ginger and garlic and saute additional 30 seconds.
Toss in mushrooms and saute 2 minutes.
Add chopped broccoli and chicken broth. Bring to a boil then cover with tight lid to let steam for 3-4 minutes. In a small bowl, wisk soy sauce, rice wine vinegar, hoisin sauce, chili garlic paste and sesame oil.
Add sauce to the pan along with shrimp and stir fry 3-4 minutes or until shrimp is warmed through.